Recipes & Videos

February 20, 2014 Chinese Recipes, Pork, Soups

Wonton Soup

Learn how to make wontons and cook wonton soup


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Wonton Soup
Author: 
Recipe type: Soup
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Wonton soup is arguably one the most popular and well-known of all Chinese soups. It can be as simple or a complicated as you ant to make it. Here is a recipe that is somewhere in the middle, and yields great results.
Ingredients
For the Wontons
  • 375g Pork (fillet / loin - most cuts are suitable - even bacon)
  • 2 Cloves garlic
  • 6 Generous slices of fresh ginger
  • 3 Spring onions - whites only (reserve greens for soup)
  • 30ml Hoisin sauce
  • 15ml Oyster sauce
  • 15ml Cornflour
  • 48 Wonton wrappers (see recipe here)
For the Soup
  • 1500ml Quality chicken stock
  • 30ml Light soy sauce
  • 30ml Rice wine or dry sherry
  • 5ml Roasted sesame oil
  • 15ml Cornflour
  • 3 Spring onions - green only, cut into rounds
Instructions
For the Wontons
  1. Place all of the wonton ingredients in your food processor and chop until medium-fine
  2. Allow the filling to marinate for 2hrs in your refrigerator
  3. Lay out you wonton wrappers a few at a time. Place a heaped teaspoon of filling into the center of each wrapper
  4. Wet the edges of the wrappers using you finger dipped in water
  5. Fold the wrappers over, corner to corner. Wet one of the sharp corners and fold the 2 sharp corners downward to meet one another. Repeat until all of the wrappers are folded.
For the Soup
  1. Pour all of the soup ingredients into you wok or pot, except the cornflour and spring onion greens
  2. Bring the mixture to the boil
  3. Mix the cornflour with a little water and add this to the soup
  4. Add the spring onion greens to the soup
  5. Add the wontons to the soup and allow the to cook at a rolling boil for 4-5 minutes
  6. Remove from the heat and serve immediately
Notes
  1. Shredded Chinese cabbage, bok choy, or Chinese spinach can also be added to the soup - add these towards the end and cook until just wilted

 

Baking, Bread, Breakfast

Classic Banana Bread

Learn how to make banana bread with this classic banana bread recipe


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Classic Banana Bread
Author: 
Recipe type: Bread
 
Banana bread is an all-time favorite. This is the classic banana bread recipe that will result in a loaf the is crispy and aromatic, while soft and moist inside.
Ingredients
Dry Ingredients
  • 2 Cups bread flour
  • 1½ Tsp Baking powder
  • ½ Tsp Baking soda
  • ½ Tsp Cinnamon
  • ¼ Tsp Nutmeg
  • ¼ Tsp Salt
  • ⅛ Tsp Ginger
Wet Ingredients
  • 1½ Cups mashed bananas
  • 1 Cup sugar
  • 2 Eggs lightly beaten
  • ½ Cup vegetable oil or melted butter
Other Ingredients
  • ⅓ Cup roughly chopped walnuts
Instructions
  1. Heat your oven to 180c / 350f and grease a 9 inch loaf pan (22cm)
  2. Place the dry ingredients into a mixing bowl
  3. Add the wet ingredients list, and fold them into the mix until just moistened. The result should be lumpy
  4. Fold in the nuts
  5. Spoon the batter into the loaf tin
  6. Bake for 55-60 mniutes (test for doneness by pressing a toothpick into the center of the loaf. If the toothpick comes out clean, the loaf is ready)
  7. If the loaf is over-browning at the 45 minute mark, you can cover the tin lightly with foil for the remainder of the cooking time
  8. Remove the loaf from the oven and allow it to cool in the tin on a rack, before removing from the tin and letting it cool on the rack

 

February 19, 2014 Accompaniments, Bread, Italian Recipes, Pizzas

Focaccia Bread

Learn how to make focaccia bread with this easy focaccia bread recipe


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Focaccia Bread
Author: 
Recipe type: Bread
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
This colorful, aromatic bread is simple to make. Please view the video to see the kneading process.
Ingredients
For the Dough
  • 475g Bread flour
  • 1 Tsp Sugar
  • 1 Tsp Salt
  • 1½ Tsp Dry yeast
  • 3 Tbs Olive oil
  • 275ml Warm water
For the Topping
  • 4 Cloves garlic, roughly chopped
  • ¼ Green pepper, cut into 15mm squares
  • ¼ Red pepper, cut into 15mm squares
  • 12 Calamata olives
  • 1 Round of quality feta cheese
  • 80g (scant 3oz) Mixed cheddar and mozzarella grated
  • 3 Tbs Olive oil for brushing and drizzling
  • Dry Italian herb mix to taste
  • Coarse / flaked salt to taste
Instructions
  1. Add all of the dry dough ingredients to your mixing bowl
  2. Mix these thoroughly, make a well in the center, and add the warm water and oil
  3. Using a wooden paddle, mix the ingredients until the dough comes together and comes away from the sides of the bowl
  4. Turn the dough out onto a lightly floured work surface and knead the dough. Knead the dough lightly, but firmly. Rough handling of the dough will result in tough bread
  5. After 5 minutes, the dough will be smooth and elastic. Return the dough to the bowl, cover with a damp towel, and allow to rise for 60 minutes
  6. Punch the dough down and turn it out onto your work surface
  7. Divide the dough into 2 equal pieces and transfer them to a lightly oiled baking sheet
  8. Press the pieces into oval disks just a bit bigger than an adult hand
  9. Brush the bread liberally with olive oil and then scatter the garlic evenly over the surface
  10. Press the peppers and olives into the suface of the bread
  11. Scatter half of the cheese mix over each of the focaccia
  12. Crumble the feta over the loaves, and scatter with Italian herb mix
To Bake the Focaccia
  1. Pre-heat your oven to 200c / 400f / Gas Mark 6
  2. Bake the loaves for 15-20 minutes until lightly browned
  3. Remove the loaves from the oven and transfer them to a cooling rack
  4. Drizzle the loaves with the remaining olive oil, scatter with the flaked salt, an allow to cool for 15 minutes before slicing and serving

 

February 15, 2014 Chicken Recipes, Main Courses, Mexican Recipes, Poutry

Cheesy Chicken Chimichangas

Learn how to make cheesy chicken chimichangas


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Cheesy Chicken Chimichangas
Author: 
Recipe type: Mexican Street Food
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Chimichangas are pockets of food pleasure. Filled with a variety of different fillings, this recipe is for spicy, cheesy chicken chimichangas.
Ingredients
  • 4 Deboned, skinless chicken breasts
  • 2 Jalapeño chillies, deseeded and finely chopped
  • 2 Medium onions finely chopped
  • 4 Garlic cloves finely chopped
  • 4 Tsp of basic Mexican spice mix
  • 125ml (½ cup) Sour cream
  • 100g Monterey Jack cheese (or strong cheddar)
  • Salt and pepper to taste
  • 12 x 20cm tortillas
Instructions
To Make the Filling
  1. Finely chop the chillies, onion and garlic
  2. Thinly slice the chicken breasts across the grain in 2mm slices
  3. Place the chicken breast into a bowl and mix in the Mexican spice mix thoroughly
  4. Allow the chicken to stand for 15 minutes
  5. Heat your pan or wok until smoking hot. Add the chillies, onion and garlic and stir-fry until the onion is translucent and starting to take on color
  6. Move the onion mix to the side of the pan / wok and add the chicken to the denter of the pan / wok
  7. Stir-fry the chicken until almost done and combine it with the onion. Stir in the sour cream
  8. Remove from the heat and stir in the cheese
To Assemble and Cook the Chimichangas
  1. Lay a tortilla on the work surface. Spoon about 2 tablespoons of the filling into the center of the tortilla.
  2. Fold in the sides of the tortilla, then the bottom, and the top, to enclose the filling
  3. Repeat with the remaining tortillas
  4. Spread a large dollop of butter on the folded side of each tortilla
  5. Heat your pan and fry the parcels butter-side-down until golden and crisp, before turning over and frying the other side
  6. Serve the chimichangas hot with sour cream topping and classic tomato salsa

 

Mexican Recipes, Spice Mixes

Basic Mexican Spice Mix

Recipe for basic Mexican spice mix


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Basic Mexican Spice Mix
Author: 
Recipe type: Spices
Cuisine: Mexican
 
There hundreds of combinations of spices which embody the tastes and flavors of Mexican cuisine. This recipe is a good starting point, and can be used to flavour all meats, soups and stews. The quantities requirec qill be in each respective recipe.
Ingredients
  • 1 Tbs Cumin seeds
  • 1 Tbs Coriander seeds
  • 1 Tbs Parika
  • 1 Tbs Dried oregano
  • ½ Tsp Chilli powder
  • ½ Tsp Garlic powder
Instructions
  1. Dry fry the cumin and coriander seeds over medium heat until fragrant
  2. Cool the seeds and mill them to powder
  3. Add the rest of the ingredients and mix well to combine
  4. The spice mix will last indefinitely if sealed in an air-tight container

 

Accompaniments, Mexican Recipes, Salads, Vegetable

Classic Tomato Salsa

Learn how to make classic tomato salsa with this classic tomato salsa recipe


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Classic Tomato Salsa
Author: 
Recipe type: Salad
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 4
 
Classic tomato salsa is a refreshing crispy Mexican salad, served as an accompaniment to any main meal.
Ingredients
  • 2 Jalepeño Chillies, deseeded and finely chopped
  • 1 Large white onion finely chopped
  • Grated rind of 2 limes
  • Juice of 2 limes
  • Lime rind strips to garnish
  • 8 Small, firm, ripe tomatoes
  • 1 Bunch of coriander
  • ¼ Tsp Caster sugar
  • Salt to taste
Instructions
  1. Finely chop the onion and place it in a bowl with the lime juice and rind
  2. Skin the tomatoes, chop them finely and add them to the onion
  3. Roughly chop the coriander
  4. Add the coriander, chilli and caster sugar to the bowl
  5. Add salt to taste
  6. Mix this well, and allow to stand for 2-3 hours in the refrigerator before serving

 

Instructional Techniques, Vegetable

How to Skin a Tomato

Learn how to skin a tomato with this quick video demonstration


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How to Skin a Tomato
Author: 
Recipe type: Instructional Techniques
 
Skinning a tomato is a simple but necessary skill. This simple instructional video will get you going in no time at all.
Ingredients
  • Tomatoes
Instructions
  1. Score an X into the bottom of each tomato
  2. Place the tomatoes into a heat-proof bowl and pour boiling water over them to cover
  3. Allow them to stand for 60 seconds. Pour off the hot water, and refresh the tomatoes under cold water
  4. The skins will now be loose enough to simply slide off

 

Instructional Techniques, Vegetable

How to Chop a Tomato

Learn how to chop or dice a tomato with this quick video demonstration


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How to Chop a Tomato
Author: 
Recipe type: Instruction Techniques
 
Chopping a tomato is a simple yet necessary skill. This short video will have you chopping away in no time at all.
Ingredients
  • Tomatoes
Instructions
  1. Place the tomato stem-side down on the chopping board
  2. Slice through the tomato with your blade at an angle to the chopping board
  3. when the tip of the blade hits the chopping board, pull the blade towards yourself allowing the tip of the blade to "bounce" over the stem of the tomato, leaving the bottom intact
  4. Rotate the tomato 90 degrees and repeat
  5. Rotate 45 degrees and repeat
  6. Rotate 90 degrees and repeat, this time slicing all the way through the tomato
  7. Turn the halves onto their flat sides and continue to the slice then into the desired thickness slices - thicker for coarsely chopped, and thinner for finely chopped.

 

Bread, Italian Recipes, Main Courses, Pizzas

No-Knead Pizza Dough

Learn how to make pizza bases with this no-knead pizza dough recipe


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No-Knead Pizza Dough
Author: 
Cuisine: Italian
 
This no-knead pizza dough recipe takes all the guess-work and hassle out of making your own pizza bases. This recipe will make 4 x 30cm pizza bases (12in)
Ingredients
  • 500g All purpose flour
  • ¼ Tsp Dry yeast
  • 2 Tsp Salt
  • 1½ Cups Water
Instructions
  1. Add all of the dry ingredients to a mixing bowl
  2. Mix the ingredients thoroughly, make a well in the center, and pour in the water
  3. Using a wood paddle, mix the dough until it is completely combined and it comes away from the bowl cleanly
  4. Cover the bowl with cling-wrap and allow the dough to stand for 18hrs at room temperature
  5. Turn the dough out onto a floured surface, pat it down, and divide it into 4 equal pieces
  6. The dough is now ready to roll out, or please go to our next video, "The Coolest Pizza Trick Ever!" - you check it out by clicking here!

 

February 12, 2014 Italian Recipes, Pasta, Pizzas, Sauce Recipes

No-Cook Pizza Sauce

Learn how to make pizza sauce with this no-cook pizza sauce recipe and demonstration


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No-Cook Pizza Sauce
Author: 
Cuisine: Italian
Prep time: 
Total time: 
 
This no-cook pizza sauce is super-easy and quick to make. This recipe makes enough sauce for 4 x 30cm (12inch) pizzas.
Ingredients
  • 1 Can Italian tomatoes 800g (400g nett)
  • 15ml Garlic, finely chopped
  • 1 Tsp dried basil
  • 1 Tsp dried oregano
  • 1 Tsp sugar
  • 1 Tsp salt
  • 1 Tsp black pepper
  • 2 Tbs olive oil
Instructions
  1. Pour the tin of tomatoes into a sieve
  2. Gently but firmly squeeze the excess juice from the tomatoes and allow the juice to run through the sieve
  3. Discard the juice
  4. Put the tomatoes into a bowl
  5. Add all of the dry ingredients, the garlic and the olive oil
  6. Use a masher or stick-blender to blend all of the ingredients together

 

February 8, 2014 Chicken Recipes, Main Courses, Poutry, Spice Mixes, Uncategorized

Spiced Fruit Chicken Roulade

Learn how to make and cook spice fruit chicken roulade with our video recipe demonstration


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Spiced Fruit Chicken Roulade
Author: 
Recipe type: Fancy Chicken
Cuisine: All
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Using your deboned chicken quarter, this simple recipe will create a flavour explosion for your friends and family. This recipe will make 2 roulades.
Ingredients
  • 2 Deboned chicken quarters (leg & thigh combos)
For the filling
  • ½ tsp Ground Cinnamon
  • ½ tsp Ground Cumin
  • ½ tsp Paprika
  • 1 tsp Hot chilli sauce
  • 1 tsp Salt
  • 4 Dried peach slices
  • Red wine
For the Glaze
  • 2 Tbs Fruit chutney
  • ¾ Tbs Balsamic vinegar
Instructions
For the filling
  1. Dice the dried peaches and put them in a bowl
  2. Add the spices and chilli sauce
  3. Heat enough red wine to cover the peaches and spices and pout it over the mixture
  4. Mix thoroughly and allow to stand for at least 30 minutes
For the glaze
  1. Combine the fruit chutney and the balsamic vinegar and mix well

To assemble the roulades
  1. Spoon a couple of tablespoons of filling onto each deboned chicken quarter.
  2. Roll the narrower side of the chicken inward, and bring the other side of the chicken up and over this to enclose the filling
  3. Take the butcher's twine and slide under the one end of the roulade. Bring it up and tie the end closed.
  4. To loop the rest, it is easier to pin the twine, ass opposed the the regular looping method (please see the video). The result is the same, it is just easier.
  5. Bring the twine up the back and tie it to the beginning.

To cook the roulades
  1. Heat your grill, barbecue or pan to medium-high and grill the roulade for 20 minutes, giving a quarter-turn every 5 minutes.
  2. Brush the roulades liberally with the glaze and grill for a furhter 5 minutes.
  3. Remove the roulades from the grill and allow them to rest for 5 minutes before slicing at an angle and serving

 

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